Wash and take the pits out of the cherries.
Puree the pitted cherries, 1/4 cup water and zest of a lemon, and 1 tablespoon of sugar in a high-speed blender.
Use an electric blender to beat the 8 oz cream cheese, 1 cup Vanilla yogurt, 2 tablespoons sugar, and 2 tablespoons fresh lemon juice until smooth.
Alternate filling the molds with the cherry mixture and the cream cheese mixture. You can scoop or pipe the mixture into the molds, leaving 1/2 inch of space at the top.
Fill in the popsicle molds with the granola mixture. Pat down the granola layer so that it sticks to the cream cheese.
Insert a popsicle stick into each popsicle.
Freeze the popsicles for at least 4-6 hours. Overnight is ideal.